Creamy Fettuccine with Brussels Sprouts and Mushrooms

• 12 ounces pasta, fettuccine whole wheat
• 1 tablespoon olive oil
• 4 cups mushrooms mixed, like cremini, oyster and/or shiitake
• 4 cups brussels sprouts thinly sliced
• 1 tablespoon garlic minced
• 1/2 cup sherry dry, or 2 tablespoons sherry vinegar
• 2 cups milk, low-fat
• 2 tablespoons flour, all-purpose
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1 cup asiago cheese finely shredded, plus more for garnish

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes.
2. Drain, return to the pot and set aside.
3. Meanwhile, heat oil in a large skillet over medium heat.
4. Stir in mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, about 9 minutes.
5. Stir in garlic and cook, until fragrant, about 1 minute.
6. Stir in sherry (or vinegar), scraping up any brown bits, bring to a boil and cook, stirring often, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
7. Add milk and flour in a bowl, whisk until combined, add to the skillet with salt and pepper.
8. Cook, stirring, until the sauce bubbles and thickens, 1 to 3 minutes.
9. Stir in Asiago until melted.
10. Toss pasta with sauce gently.
11. Serve with more cheese, if needed.

pasta, olive oil, mushrooms mixed, brussels sprouts, garlic, sherry dry, milk, flour, salt, black pepper, asiago cheese

Taken from recipeland.com/recipe/v/creamy-fettuccine-brussels-spro-51145 (may not work)